DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
salad oil or melted butter, being careful to add only a few drops at a
time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
very little pepper, two tablespoons of white sugar. Stir very hard, then
pour in gradually one-half teacup of vinegar.
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DOUGHNUTS
Use fresh fruit coarsely chopped or canned whole fruits drained from syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot fat, turning gently until brown. Sprinkle with powdered sugar and serve hot. ... DOUGHNUTS
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager. One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. K... DOUGHNUTS. MAUD STOLTZ.
One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda. ... DOUGHNUTS. MRS. A. C. AULT.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor with nutmeg. ... DOUGHNUTS. MRS. G. H. WRIGHT.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and a pinch of salt, flour to roll out. Cut in rings and fry in hot lard. ... DOUGHNUTS. MRS. J. S. REED.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully. ... DOUGHNUTS. MRS. M. S. LEONARD.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and cut. ... DOUGHNUTS. MRS. P. O. SHARPLESS.
One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal. ... DOUGHNUTS. MRS. R. H. JOHNSON.
One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flour to roll in your hand. Always put a piece of apple or potato in the lard when frying doughnuts. ... DOUGHNUTS. MRS. T. H. LINSLEY.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry. ... DRAWN BUTTER SAUCE
Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika. Many sauces are made with drawn butter as a foundation. For caper sau... DRESSED CAULIFLOWER
Make some puff pastry cases, wash and chop the mushrooms and toss them in butter to which you have added a slice of lemon. Make a bechamel sauce with cream, or, failing that, with thick tinned cream, and mix with the mushrooms. Heat the cases for a few mi... DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper... DRESSING FOR COLD SLAW
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw. This dressing may be cooked over boiling water if so de... DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of... DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.
Two cups of stale bread crumbs, one tablespoonful melted butter; pepper and salt to taste; make into a soft paste with cream, and lay over top of roast to brown for about one-half hour before roast is done. ... DRESSING FOR TURKEY
From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at- Large. An ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking. Prepare your fowl and rub dry with a clean towel; then mix a little pepper... DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.
Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night. Then take two cups of sugar, one cup of butter, three eggs, four cups of flo... DRIED BEANS
Look the beans over carefully to remove all dirt and pebbles, then wash clean. Soak them overnight in plenty of cold water. In the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously. Let them come to the ... DRIED FRUITS
To cook dried fruits thoroughly they should after careful washing be soaked overnight. Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken... DRIED LIMA BEANS, BAKED
Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender. Add salt and paprika. Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, ... DRIED PEA SOUP
Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-cheek or any other smoked meat; let boil slowly but steadily four hours or more; add one-half cup of celery, diced, one s... DRIED PUMPKIN. MRS. J. EDD THOMAS.
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when ... DRIED SWEET CORN
In season when ears of sweet corn are at their best for cooking purposes, boil double the quantity necessary for one meal, cut off kernels and carefully scrape remaining pulp from cob. Spread on agate pans, place in a hot oven a short time (watch closely)... Drip overnight.
Next morning measure the juice. For every pint allow a pint of granulated sugar, which is put in a flat pan. Juice is put in kettle and allowed to come to boiling point. Sugar is placed in oven and heated. When juice boils add sugar and stir until dissolv... DROP BISCUIT
Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed for biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans, small size. The mor... DROP CAKES.
Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine; if the paste is likely to be too thin when two eggs are used, omit the w... DROP DUMPLINGS
Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean. Set aside until cool and stir in the yolks of three ...